Chocolate Dipped Polenta Biscotti with Amaretto and Anise
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Ingredients
  • 4 cups un-bleached all purpose flour
  • ¾ cup of instant polenta granules
  • 1½ cups sugar
  • 1½ teaspoon baking powder
  • 2 teaspoons of anise seeds
  • 3 large eggs
  • ½ cup of sliced almonds plus extra for garnishing chocolate
  • 10 tablespoons of melted butter
  • 2 or 3 teaspoons of amaretto liquor or ½ teaspoon of almond extract
  • dark chocolate chips for melting
  • ¼ teaspoon of vegetable shortening to smooth out the chocolate when melting
Instructions
  1. Melt butter, set aside. Heat oven to 350F
  2. In a large bowl add the flour, polenta, baking powder, anise seed and almonds. Whisk by hand to incorporate.
  3. In a smaller bowl with a hand mixer, beat the sugar with the melted butter and get it throughly mixed, then add in one egg at a time still mixing until light and fluffy, then add the amaretto and combine.
  4. Combine the dry ingredients with the wet mixing with hand beater to get it all incorporated so you're able to form your logs.
  5. If you see some dry crumbles add a tiny bit of milk and gather up the dough.
  6. Once dough is nice and smooth form it into two logs, 9x4 around ¾ inch thick.
  7. Place both logs onto a rimmed parchment lined baking sheet, make sure to flatten down the tops of the logs gently.
  8. Bake logs at 350F for 25 to 30 minutes depending on your oven, then let them cool completely before slicing.
  9. When it's time to slice them, cut on the diagonal being careful with a serrated or electric knife.
  10. Place the slices down on one side and bake them for 5 minutes.
  11. Take them out after 5 minutes, flip them over on the other side, put them back in the oven and bake for another five minutes.
  12. Take them out to check for desired golden color, I did mine for one more additional 5 minutes, ovens vary and so does every ones crunch factor.
  13. Let them cool completely before dunking into chocolate.
  14. MELTING CHOCOLATE
  15. Place some of the chocolate into a microwave proof cup, along with the bit of shortening and check in 20 second increments until its melted, check and stir. You may need to melt more, but a little goes along way.
  16. Take one end of your biscotti and dunk it into the chocolate and immediately onto parchment paper, then scatter your nuts on top.
  17. When finished dunking all your biscotti place them into the fridge for 15 minutes so the chocolate can set.
  18. Enjoy!
  19. This can be stored in tin cans or boxes in between layers of wax paper for a few weeks, if they last that long.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/12/chocolate-dipped-polenta-biscotti-with-amaretto-and-anise.html